Ingredients for 4 people:
Eggplant 2
flour 00
1 clove of garlic
extra virgin olive oil
1kg of peeled tomatoes
1 bunch of basil
1kg of fiordilatte mozzarella
1kg Parmesan cheese
1l of fresh cream
1 liter of whole milk
120g of sugar
Salt and Pepper To Taste
Preparation time: about 1 hour
Procedure:
For the aubergine millefeuille:
Prepare a classic tomato sauce in advance by frying the peeled tomatoes passed through a sieve in oil and garlic, the sliced aubergines (peel the aubergines and cut them into slices about 1 cm thick lengthwise, flour them and blanch them in a non-stick pan. Spread them out on a sheet of straw paper and let them rest to dry well), the mozzarella cut into thin slices and the grated Parmesan.
In an aluminum mold, assemble the mille-feuille to form 3 or 4 layers alternating 1 slice of aubergine, 1 dessert spoon of tomato, 1 basil leaf and 1 slice of mozzarella. Bake at 180°C for 10 minutes.
For the warm ParmesanPreparation: heat (without boiling) the fresh cream in a saucepan and add the grated Parmesan until you obtain a creamy consistency, emulsify everything well and filter through a sieve.
For the cold Parmesan: put the milk, sugar, 10g of salt and 100g of grated Parmesan in a saucepan. Cold blend everything with an immersion blender and pasteurize the product up to about 85°C without boiling. Leave to cool and mix with a batch freezer or alternatively pour everything into a tray and freeze in the freezer overnight.
For the crunchy parmesan: place the grated Parmesan cheese on baking paper forming the shape of a disk and put it in the microwave for about 1 minute.
Presentation:
arrange 1 ladle of hot Parmesan velvety soup in a bowl, place the aubergine millefeuille on top, add a spoonful of cold Parmesan ice cream (under which add a few flakes of salt to give the sweet-salty contrast) and a disk of crunchy Parmesan.
